6533b7d2fe1ef96bd125e741

RESEARCH PRODUCT

Rheological properties of thermal gels of pea and egg white protein mixtures

Jian KuangValérie Lechevalier-datinRémi Saurel

subject

[SDV.IDA.SMA]Life Sciences [q-bio]/Food engineering/domain_sdv.ida.sma[SDV.IDA.SMA] Life Sciences [q-bio]/Food engineering/domain_sdv.ida.smaComputingMilieux_MISCELLANEOUS

description

International audience

https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-03176516